As Seen on California Living with Aprilanne: Former Executive Chef and General Manager Carlo Galazzo of the Tides Wharf & Restaurant and the Inn at the Tides, Bodega Bay, CA

Tides Wharf Cioppino:

Fish Stock:

2 pounds fish trimmings: the heads, tails and bones of any firm white-fleshed fish

6cups water

1 large onion, peeled and coarsely chopped

1 medium-sized bay leaf crumbled

6 whole peppercorns

1 tsp. salt

Fish Stew:

1/4 cup olive or vegetable oil

1 cup coarsely chopped onion

1 tablespoon finely chopped garlic

3 medium-sized firm, ripe tomatoes, washed, coarsely chopped and pureed in a food mill, or substitute 1 cup canned pureed tomatoes

1 cup dry white wine

2tablespoons finely chopped fresh parsley

2 (two) 1 1/2 pound precooked Dungeness crabs, thoroughly defrosted if frozen

3 dozen large mussels in their shells

2 dozen small hard-shell clams in their shells

2 pounds fresh halibut or ling cod steaks, cut into 8 equal portions

8 large prawns

8 large scallops

1/2 tsp. salt

To prepare the fish stock, combine the fish trimming and water in a 4 to 5 quart enameled or stainless-steel pot and bring to a boil over high heat, skimming off the foam and scum that rise to the surface. Add the coarsely chopped onion and the bay leaf, peppercorns and 1 teaspoon of salt, reduce the heat to low and simmer partially covered for 20 minutes.

Strain the contents of the pot through a fine sieve into a bowl pressing down hard on the fish trimming with the back of a spoon to extract all of the juices. Measure and reserve 4 cups of the fish stock.

Wash the pot, add the oil and heat it over moderate heat until a light haze forms above it. Add the cup of coarsely chopped onions and the garlic, stirring frequently cook for about 5 minutes, until the onions are soft and translucent but not brown. Stir in the reserved stock.

Place the crab on it's back and, with the point of a small sharp knife, pry off the pointed flap or apron. Cut away the head just behind the eyes. With a cleaver or heavy knife, cut the crab into quarters. Shell, clean and quarter the second crab in the same manner and set both aside on a plate.

Under cold running water, scrub the mussels and clams thoroughly with a stiff brush or soapless steel-mesh scouring pad, and remove the black tufts from the mussels. Season the halibut/ling cod on both sides with 1/2 tsp. salt. Set the mussels and clams and the cod aside on wax paper or plates.

To assemble the Cioppino, arrange the pieces of crab in the bottom of a 6 to 8 quart enameled casserole. lay the mussels, clams and scallops on top and pour in the tomato mixture. Bring to a boil over high heat, reduce the heat to low, cover tightly and cook for 10 minutes. Add the pieces of halibut/ling cod and prawns, cover the casserole again and continue to cook for 8 - 10 minutes longer.

The Cioppino is done when the mussel and clam shells have opened and the halibut/ling cod flakes easily when prodded gently with a fork. Discard any mussels or clams that remain closed.

Sprinkle a pinch of dry thyme and oregano on top. Serve at once, directly from the casserole, or spoon the cod and shellfish into a large heated tureen and pour the broth over them. Serve with garlic bread.

Bon Appetito!